This Roasted Red Pepper Tortellini is a simple recipe that’s loaded with flavors. Perfectly cooked cheese tortellini is combined with a roasted red pepper sauce to create a dish that will leave everyone wanting more.
When you think of tortellini, you probably think of cheese-stuffed pasta in red sauce. However, we like to do something a little different. We puree roasted red peppers to make a simple sauce that packs a ton of flavor in every bite. This Roasted Red Pepper Tortellini is so yummy and cozy! A super easy lazy dinner and one of my favorite!
Table of contents
❤️ Why You’ll Love This Recipe
- It’s an easy recipe that tastes like it must take hours to make.
- It only uses a handful of simple ingredients.
- The roasted red pepper sauce pairs perfectly with the cheese tortellini.
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You only need a few simple ingredients to make this recipe, and you’ll find them all at your local grocery store. The stars of the dish are listed here, but you’ll find the complete list along with amounts in the recipe card at the end of the post.
- Red peppers
- White onion
- Frozen cheese tortellini
🔪 How to Make Roasted Red Pepper Tortellini
This recipe definitely looks fancy, but it’s incredibly simple to make. You’ll be in and out of the kitchen in just a few simple steps.
Step 1: Prep
Preheat the oven to 400 degrees and line a baking sheet with parchment paper or foil. Cut the peppers and onions in half and remove garlic cloves from the head.
Step 2: Roast
Place the vegetables on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt and pepper to taste. Roast for 30 minutes or until tender.
Step 3: Boil the Tortellini
While the vegetables are cooking, boil the tortellini according to the package directions and drain. Reserve a little of the pasta water. Return the tortellini to the pot.
Step 4: Puree the Vegetables
When the vegetables are finished roasting, transfer them to a blender and puree. If the puree is too thick, add a bit of the reserved pasta water.
Step 5: Finish the Dish
Pour the roasted vegetable puree into the pot with the tortellini and mix to coat. Serve garnished with parsley.
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Spicy – Add a jalapeno to the vegetables for a kick of heat.
- Creamy – Add a little cream to the puree to make a creamy sauce.
- Tomatoes – Add a couple of tomatoes to the vegetables for more flavor.
- Make More – This recipe serves two. For a family meal or meal prep, double or triple the ingredients to make as much as you like!
- Ravioli – You can make this dish with cheese ravioli as well.
If you like tortellini, then you’re going to love this creamy chicken tortellini soup recipe.
- Cutting board
- Baking sheet
- Parchment paper or foil
Store this in the refrigerator for up to 4 days in an air-tight container. For longer storage, you can freeze it for up to 3 months in an air-tight, freezer-safe container.
- Never cook your pasta past al dente. The ideal pasta texture is soft yet firm. In layman’s terms, it’s a bit chewy.
- Be gentle with mixing your tortellini and sauce so you don’t damage the pasta.
- Reserve about a cup of pasta water and use it to thin out your puree if needed.
- When thinning your sauce, be sparing. You can always add more pasta water, but you can never remove it.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Roasting vegetables concentrates their flavor and caramelizes the outside of the vegetables to add an extra depth of flavor, as well.
If your tortellini is falling apart when you mix it into your sauce, you probably overcooked it. Overcooked pasta is fragile and will break apart easily.
Nothing but their shapes. They’re both filled with the same kinds of fillings, but tortellini is ring or navel-shaped, while ravioli is usually square.
🍽 More Recipes
Do you enjoy roasted vegetables? Then try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Roasted Red Pepper Tortellini
- Cutting board
- baking sheet
- Parchment paper or foil
- 2 red peppers
- 1 white onion
- 1 head of garlic
- 2 tablespoons oil
- Salt and pepper to taste
- 19 ounces frozen cheese tortellini
- Preheat oven to 400°
- Cut red peppers and onions in halves. Open garlic and get the cloves out.
- Add everything to a lined baking sheet with parchment paper or foil.
- Drizzle with oil and sprinkle salt and pepper.
- Place into preheated oven for 30 minutes or until roasted.
- While waiting, boil your water for the tortellini, cook accordingly to the package directions and drain.
- When done, take baking sheet out and put the roasted veggies into blender until well blended. You may add some pasta water to blender if it gets thick.
- Pour into pot with tortellini and mix
- Serve with parsley and enjoy!